Fresh Tomato Salsa

If you're wild for Tex-Mex, you'll love this recipe for Fresh Tomato Salsa from Channels Food Rescue.

Yield: 8 fl. oz.



1/8 oz. serrano chile, minced

1 oz. fine-chopped white onion, chopped fine

1/8 oz. minced garlic

salt to taste

6 oz. chopped vine-ripe tomato

1 Tbsp. chopped cilantro



1. Place chopped chiles, onions, and other aromatic vegetables in a mortar or heavy bowl and add approximately half of the salt.

2. Using a pestle, potato masher, or mallet, pound the aromatics into a rough paste.

3. Add the tomatoes (or other main ingredient vegetable or fruit) to the aromatics paste and pound or grind into a rough purée.

4. Taste and correct the salt.

5. Balance the acidity with citrus juice if needed.

6. Stir in chopped fresh herbs.


Holding: Serve immediately or refrigerate up to 8 hours.

Recipe Developed by Jackie Pestka

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